Havarti and Horseradish Stovetop Mac and Cheese
Source: Carla Hall
1 pound elbow macaroni
1 stick unsalted butter
1 medium onion (peeled, diced)
2 garlic cloves (peeled, minced)
1/2 cup all-purpose flour
1 tablespoon dry mustard
4 cups milk (heated)
3 tablespoons prepared horseradish
1 pound havarti cheese (shredded)
Kosher salt and fresh ground black pepper (to taste)
Rye Breadcrumb topping:
1-2 slices rye bread
1/4 cup unsalted butter (melted)
2 tablespoons fresh dill (chopped)
2 tablespoons fresh parsley (chopped)
Kosher salt and fresh ground black pepper (to taste)
Bring a large pot of water to a boil. Season with salt and add elbow macaroni. Cook 2 minutes less than package instructions. Drain into a colander.
In a large Dutch oven over medium heat, add butter, and allow to melt. Add the onion and garlic, saute until translucent and softened, about 5-7 minutes. Add the flour and dry mustard. Slowly whisk in the milk, and horseradish. Continue to stir with a wooden spoon and cook until thickened, about 5 minutes. Stir in cheese and cooked macaroni. Season with salt and pepper to taste.
For the Breadcrumbs: Place the rye bread in the bowl of a food processor. Pulse until coarsely ground.
In a medium saute pan over medium-high heat, add the butter and breadcrumbs. Cook until golden brown and crunchy, about 5 minutes. Remove from the heat and stir in dill and parsley. Season with salt and pepper.
4-6 servings